Eggnog Fudge

4.25 from 4 votes

This Eggnog Fudge is one of my favorite holiday flavors turned into candy. It's creamy, rich, and full of that classic eggnog flavor. This recipe is tried and true, giving you the creamiest, richest fudge, which just the right touch of holiday spice!

Prep Time2

Cook Time8

Total Time10

Course: Dessert

Cuisine: American

Keyword: Christmas, Eggnog Fudge, holiday

Servings:

Calories: 87kcal

Ingredients

3 cups Granulated Sugar
3/4 cup Unsalted Butter
3/4 cup Eggnog
2 cups White Chocolate Chips
7 oz Marshmallow crème
1 tsp Vanilla extract
1/4 tsp Salt
1/4 tsp Ground Nutmeg (plus more sprinkled on top)

Instructions

Line a 9x13 pan with parchment paper. Set it aside.
Combine the granulated sugar, butter, and eggnog to a large heavy duty sauce pot over medium heat. Stir together as it starts to melt together. 3 cups Granulated Sugar, 3/4 cup Unsalted Butter, 3/4 cup Eggnog
Stir the mixture occasionally as it comes to a boil. Once boiling, stir constantly until the fudge reaches 234 F. (This will take 4 to 5 minutes)2 cups White Chocolate Chips
Remove the pot from the heat and add in the white chocolate and marshmallow cream. Stir the mixture until the chocolate is melted and everything is stirred together. 2 cups White Chocolate Chips, 7 oz Marshmallow crème
Stir in the vanilla extract, salt, and nutmeg until combined. 1 tsp Vanilla extract, 1/4 tsp Salt, 1/4 tsp Ground Nutmeg
Pour or scoop the mixture into the prepared pan and spread the fudge to the corners. Smooth out the top.
Sprinkle a little more nutmeg on top.
Cover the fudge and let it sit until the fudge is set for at least 3 to 4 hours, or place it in the fridge to chill faster.
Slice it up and enjoy.

Notes

Use Quality Ingredients: Use high quality white chocolate chips, or a chopped white chocolate bar for the best flavor. This is the foundation of your fudge, so you don’t want to skimp.
Use a Candy Thermometer: Use a candy thermometer for the best results. This will ensure you have a creamy fudge that sets up nicely. The fudge should reach between 234 and 236 F.
How to fix Overcooked Fudge: You can try saving the fudge by putting it back in a pan to cook with about 4 TBS of heavy cream or eggnog, bring it to a simmer to let everything come back together and cook it to the correct temperature. (I recommend checking your thermometer first if you thought you cooked it to the right temperature the first time)
How to fix Undercooked Fudge: You will need to cook it longer. Add a couple TBS of cream or eggnog and let the mixture come to a boil again. Cook it until it reaches the soft ball stage 234-236F.
Storage Instructions: Store the fudge in an airtight container at room temperature for up to 5 days. Or store the fudge in an airtight container in the fridge for up to 2 or 3 weeks. Let the fudge warm at room temperature for a few minutes before eating, to let it soften a bit before enjoying.
How to Freeze: You can also freeze the fudge for up to 3 months in a freezer safe container. Thaw it in the refrigerator before enjoying.

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